Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce

Pescado con salsa picante, dulce y agria

Recipe Yield

6 Servings

Cooking time

35 minutes

Rate this recipe

4.29 from 7 votes

Ingredients

  • 1 red onion halved and slivered
  • 1 yellow bell pepper stemmed, seeded, julienned
  • 1 red bell pepper stemmed, seeded, julienned
  • 1 green bell pepper stemmed, seeded, julienned
  • 1 chile manzano stemmed, seeded, julienned
  • 1 jalapeño sliced into rounds
  • 1 cup peanut oil plus more for searing the fish
  • 2 tablespoons toasted sesame oil
  • 1 cup white wine vinegar
  • 1/4 cup brown sugar or grated piloncillo
  • 1 cup fish chicken, or vegetable broth
  • 2 teaspoons kosher or sea salt plus more to season the fish
  • 2 tablespoons freshly squeezed lime juice
  • 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
  • 1 cup fresh basil leaves thinly sliced, for garnish
  • Corn tortillas for serving

To Prepare

  • To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
  • Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
  • Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.

Comments

16comments inPan Seared Halibut with Five Pepper Sauce

  1. LindaH

    Dec 14

    Made this tonight since I had frozen mahi along with the remaining ingredients. My husband said it was the best fish he’s ever had! I spooned off some of the oil from the sauce to sear the fish. A keeper!!

    1. Pati Jinich

      Dec 21

      Thanks for sharing Linda! So glad your husband approved 😉

  2. Jacqui

    Jun 21

    I’ve been waiting for months to make this recipe, it was AMAZING. We added some black beans on the side and we definitely will be making this again soon. Delicioso, thank you Patti.

    1. Pati Jinich

      Jun 21

      Awesome Jacqui, thanks for giving this recipe a chance 😉

  3. Debra Sehon

    May 09

    I followed the recipe and when I added the vinegar to the oil it blew up. Better be careful.

    1. Pati Jinich

      May 11

      Yep, you gotta be very careful 😉

  4. Stephannie

    Oct 17

    Pa to I absolutely loved this episode! Whale sharks fascinate me. I’m so happy I watched because I bought some red snapper fillets today but was not sure how I was going to prepare them but I can not wait to make them with this pepper sauce. I genuinely enjoy watching your show. Keep up the great work!

    1. Pati Jinich

      Oct 18

      Enjoy your snapper, Stephannie!

  5. Jannie Secrettie

    Sep 29

    I have been invited to a Halloween party at a dear friend’s home at Port Ludlow, WA, a fabulous place. We have been instructed to ware a black hat, fun. My friend has traveled extensively in Mexico forming a great attachment with the culture and the food that brings people together. Her home is filled with the beautiful colorful china, mirrors tiles and art. In her honor I am bringing Pati’s “Pan Seared Halibut with Five Pepper Sauce” corn tacos. I can pack a large slab of Halibut in ice for the ferry boat trip and have veggies cut and ready and the sauce in a jar ready to heat. I plan on baking the Halibut so as to not splash oil all over her new black stove top. I will heat the corn tacos in a nonstick pan while the fish cooks and keep them warm wrapped in a Mexican towel and chop the basil. I will safely pack my beautiful platter labeled on the bottom MADE EXCLUSIVELY FOR THE Museum of FINE ART BOSTON, MADE IN ITALY , the seen could easily be in Mexico. I will fill the matching fat round pitcher with Sangria, easy to cut fruit and pack with a nice bottle of wine. And as Pati says ” WHO DOES’NT LOVE A TACO”. All that’s left is to make a shopping list and quit worrying about what to take. Thank you Pati !

    1. Pati Jinich

      Sep 30

      Oh sounds like it will be a great party, Jannie! Have a wonderful time.

  6. Walter Chacon

    Sep 28

    Trying out this dish.
    Can the peanut oil substituted with another oil ?

    1. Pati Jinich

      Oct 03

      You can also use safflower or canola oil, Walter.

  7. Joseph

    Sep 10

    Hi there ,don’t like bell green peppers gone use a poblano,,, what is manzanita chili ,,and if none what can I use instead ? will also use clam juice or ya think it won’t go good with Halibut ?

    1. Pati Jinich

      Oct 19

      Manzano is another type of chile…and you can leave it out or use more poblanos or other chiles. And give the clam juice a try.

  8. Rita Sabini

    Aug 27

    Pati – I am always amazed that you continue to evolve with the way you cook. I know that Mexico has so many diverse cultures…but you bring them all out so everyone can see the delicious differences. Brava…my dear..brava. I have watched you since the beginning and I will continue to watch you…you are superb.

    1. Pati Jinich

      Aug 28

      Oh thank you so much for the kind words, Rita!

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